Orek Tempe Recipe
Ingredients
| Ingredient | Quantity |
|---|---|
| Tempe | 1 block, diced |
| Red chili peppers | 5, sliced |
| Bird’s eye chili peppers | 5, sliced |
| Shallots | 4, sliced |
| Garlic | 3 cloves, sliced |
| Tomato | 1, sliced |
| Bay leaves | 2 |
| Galangal | 2 cm, smashed |
| Salt | to taste |
| Palm sugar | to taste |
| Sweet soy sauce | to taste |
| Cooking oil | as needed |
Instructions
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Prepare the Tempe: Heat the cooking oil in a pan and fry the diced tempe until golden brown and crispy. Once done, set aside on a paper towel to absorb excess oil.
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Sauté Aromatics: In the same oil, sauté the sliced red chili, bird’s eye chili, shallots, and garlic until fragrant.
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Combine Ingredients: Add the smashed galangal, bay leaves, and sliced tomato to the pan. Pour in a little water to create a light sauce, then stir in the fried tempe.
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Season and Cook: Season with salt, palm sugar, and sweet soy sauce to taste. Stir everything together and cook until heated through and well combined.
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Serve: Enjoy your Orek Tempe hot as a side dish or main course!
This Orek Tempe recipe beautifully combines the rich flavors of traditional Indonesian spices with the hearty texture of tempe, making it a delightful dish for any occasion.
